Clay’s Smokehouse (2932 SE Division St., 503/235-4755, 11 a.m.–10 p.m. Wed.–Sun., $8–15) serves up slow-smoked Oklahoma-style barbecue meats and fish with aromas of hickory, mesquite, and alderwood. We recommend the cold-smoked seafood platter featuring smoked oysters, salmon, and catfish. As you might expect, there’s a selection of microbrews to accompany your repast.